Ikan bilis
Ikan Bilis is a type of small fish, also known as anchovies, commonly found in the waters of Southeast Asia. They are a significant part of the diet in many parts of this region, particularly in Malaysia, Indonesia, and Singapore.
Description[edit | edit source]
Ikan Bilis are small, silver fish that typically measure less than 2 inches in length. They have a distinct, strong flavor that is often described as salty and umami. The fish are usually dried and salted before being used in cooking, which further intensifies their flavor.
Culinary Uses[edit | edit source]
In Southeast Asian cuisine, Ikan Bilis are used in a variety of dishes. They are often fried until crispy and served as a snack or used as a flavoring ingredient in dishes like Nasi Lemak, a traditional Malay rice dish. Ikan Bilis are also used to make a type of stock that is a base for many soups and stews in the region.
Nutritional Value[edit | edit source]
Ikan Bilis are a good source of protein and omega-3 fatty acids, which are beneficial for heart health. They are also high in calcium, making them a good choice for bone health. However, due to their high salt content, they should be eaten in moderation, especially by those with high blood pressure.
Economic Importance[edit | edit source]
Ikan Bilis are an important part of the economy in many Southeast Asian countries. They are caught in large quantities and are a major export product, particularly in Malaysia and Indonesia. The fish are also a significant source of income for many small-scale fishermen in the region.
Environmental Impact[edit | edit source]
While Ikan Bilis are abundant in the waters of Southeast Asia, overfishing is a concern. Efforts are being made to ensure the sustainability of the fishery, including the implementation of fishing quotas and the promotion of sustainable fishing practices.
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